Toasted pecans make the taste difference in buttery shortbread cookies

All-butter Toasted Pecan Shortbread uses only five ingredients, and is simple to make. These delicately flavored cookies are filled with toasted pecans, and have a rich buttery texture. They are delicious and elegant, but simple enough to make for any occasion, making them the perfect cookie.

Why toast the pecans?

Growing up in the South, I came to love the crunch and taste of the pecans that grew in our yard. When I first started baking cookies, I used every opportunity to include this delicious nut in the cookie dough.

At some point along the way, I started toasting the pecans before adding them to the cookie dough. The reason is that toasting vastly improves both the taste and texture of pecans.

Chula King(Photo: Submitted)

The toasting of the pecan imparts depth of flavor that transforms this lowly nut into an extraordinary treat. In addition, the toasted pecans stay crisp in your cookies. What's even better is that it only takes 10 minutes in a 350° F oven to achieve this remarkable transformation.

Shortbread versus other cookies

Shortbread is often associated with Scotland. However, other countries boast their counterpart such as the French Sablé, the Italian Canestrelli, and the Swedish Butter Cookie.

A distinguishing characteristic of shortbread is its almost crumbly texture when the first bite is taken. Also, shortbread tends to be less sweet than other cookies like chocolate chip and oatmeal cookies.

Unlike many other cookies, shortbread typically does not contain eggs. This, combined with the relatively large amount of butter, helps explain why shortbread stays crisp throughout, and maintains its crispness for several days when stored in an airtight container.

The brilliant trick

Because of its butter content, shortbread dough needs to be refrigerated before baking the cookies. Typically, the dough is either formed into a log or a disk, and wrapped in plastic wrap before its refrigerated. The part that I used to hate was rolling out the dough to cut the cookies. No more!

I wish that I could take credit for this trick, but it actually comes from Dorie Greenspan, an author of numerous cookbooks. After making the dough, I transfer it to a gallon-size ziploc bag. Then, I roll the dough until it completely fills the ziploc bag, being careful to seal the bag once all of the air has been pushed out. I either refrigerate or freeze the dough in the ziploc bag until I'm ready to actually cut and bake the shortbread.

When I'm ready to bake the shortbread, I cut away the ziploc bag, and use a pizza cutter to cut the dough into 1 1/2 inch pieces. I place the cookies on a parchment lined baking sheet, and bake the shortbread for 20 to 25 minutes in a preheated 325° F oven. The cookies are done when they just barely start to take on a golden color around the edges.

Toasted Pecan Shortbread is one of my all-time favorite cookies. I hope the you enjoy this incredible cookie as much as I do.

Recipe for Toasted Pecan Shortbread

Total Prep Time - 5 minutes: Total Cook Time - 20 to 25 minutes: Total Time in Refrigerator or Freezer - 2 hours or up to day 2 days

Makes 48 Toasted Pecan Shortbread Cookies

Ingredients for Toasted Pecan Shortbread:

1 cup (2 sticks, 8 ounces) unsalted butter, room temperature

3/4 cup (3 ounces) confectioners' sugar

1 Tablespoon vanilla extract

2 cups (10 ounces) unbleached all-purpose flour

1 cup (4 ounces) toasted pecan pieces

Directions for Making Toasted Pecan Shortbread:

Place butter, confectioners' sugar, and vanilla in a large bowl. Beat together on medium speed until the mixture is very smooth, about 1 minute. Do not beat until light and fluffy. Add the flour, and mix on low speed only until the flour disappears into the dough, about 1 minute. Don't work the dough much once the flour is incorporated. Fold in the toasted pecans with a wooden spoon or sturdy rubber spatula.

Using a wooden spoon or spatula, transfer the dough to a gallon-size ziploc bag. Put the bag on a flat surface. Leaving the top open initially, roll the dough into a 1/4-inch thick rectangle that completely fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in refrigerator or freezer for at least 2 hours, or for up to 2 days.

Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone mats.

Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Using a ruler as a guide and a pizza cutter or sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the prepared baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the baking sheet.

Bake at 325° F for 20 to 25 minutes, rotating the sheets from the top to bottom and front to back at the midway point. The cookies will be very pale - they shouldn't take on much color. Transfer the cookies to a wire rack to cool completely

Store in an airtight container for up to 5 days, or in the freezer for up to 2 months.

Yield: 4 dozen cookies.

Notes:

May also use salted butter.

I always weigh my ingredients, especially flour to achieve consistent results. Depending on how it's measured, one cup of flour can weigh anywhere between 4.25 ounces and 6 ounces.

To toast the pecans, spread in a single layer on a baking sheet. Bake for 8 to 10 minutes. Cool completely.

Be careful not to overbeat the cookie dough. The reason is that beating forces air into the dough. This will cause the cookie to expand during baking, but then to sink back as it cools.

To dress up the Toasted Pecan Shortbread, dip half in melted chocolate. Allow chocolate to become firm.

Chula King is the blogger behind Pudge Factor, which features a cornucopia of culinary treats that are pictorially staged. Browse her tried and true delicious recipes that run the gamut from simple to sophisticated and everything in between by visiting PudgeFactor.com.